In a small bowl combine the sour cream, dill, salt, and pepper. Set aside in the fridge until ready to use.
It is best if you combine this at least 30 minutes (or more) prior to using to enable the flavours to develop.
For the Salad:
Wash snap peas and pat dry.
Cut into thin slices and place in a bowl.
Wash and cut the cucumber and add to the bowl with the peas.
Slice the pickled onions and add to the bowl. I used small onions and cut them in ½.
Add the prepared sour cream dressing to the peas, cucumbers and pickled onions.
Combine and ENJOY!
You can adjust this recipe to your liking. More or less dill seasoning. You can even use fresh dill if you prefer. I used sour pickled onions, but if you prefer sweet that is fine. Don't like pickled onions? That is cool, just leave them out.
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